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Turkey Roulades

A different way of serving turkey for Thanksgiving: turkey roulades stuffed with cheese and vegetables in a delicious white wine and cream sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 431 kcal
Course: Main Course
Cuisine: German

Ingredients

  • 6 thin turkey cutlets
  • 4-5 teaspoons pesto or homemade garlic parsley paste
  • 6 thin cheese slices Gouda, Cheddar, slightly smaller than the turkey cutlets
  • 2.5 oz g/ 2.5 oz carrots 70 g
  • 1.7 oz parsnip 50 g
  • 2.5 oz spring onions 70 g
  • 3.5 oz zucchini 100 g
  • 2 tablespoons olive oil divided
  • ½ cup white wine 125 ml
  • ⅓ cup heavy cream 100 ml
  • ⅓ cup milk 100 ml
  • Fine sea salt and black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  2. Filling: Julienne the carrots, parsnip, spring onions, and zucchini. Heat 1 tablespoon oil in the skillet (or another ovenproof pan) and add the vegetables. Cook for about 4-5 minutes until slightly softened. Adjust the taste with some salt and pepper, but again leave away the salt if using the salty homemade garlic parsley paste. Remove the vegetables from the pan. Leave to cool slightly while you prepare the rest.
  3. Season: Place the turkey cutlets flat on the working surface and season lightly with salt and pepper. If you are using my homemade garlic paste, don't salt the cutlets anymore, the paste includes lots of salt.
  4. Smear the cutlets with pesto or garlic-parsley paste. Place the cheese slice on top. If the cheese slices are larger than the turkey breast pieces, trim them slightly smaller than the cutlets.
  5. Roll: Arrange the vegetables on the turkey cutlets, roll the roulades and secure each one with one or two toothpicks.
  6. Fry: Add the second tablespoon oil to the skillet. Fry the turkey roulades for about 5 minutes, turning often so that they brown on all sides. Add the white wine to the rolls and place the skillet in the oven.
  7. Bake for 10 to 12 minutes or until the roulades are cooked through but not overcooked. Remove the roulades from the skillet and keep warm while making the sauce.
  8. Make the sauce: Add the cream and the milk to the pan and simmer for about 3-4 minutes or until the sauce thickens slightly.
  9. Serve: Return the roulades to the pan and serve immediately.

Nutrition Information

Serving 1roulade Calories 431kcal (22%) Carbohydrates 7g (2%) Protein 41g (82%) Fat 25g (38%) Saturated Fat 11g (55%) Polyunsaturated Fat 12g Trans Fat 1g Cholesterol 134mg (45%) Sodium 433mg (18%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 431

% Daily Value*

Serving 1roulade
Calories 431kcal 22%
Carbohydrates 7g 2%
Protein 41g 82%
Fat 25g 38%
Saturated Fat 11g 55%
Polyunsaturated Fat 12g 71%
Trans Fat 1g 50%
Cholesterol 134mg 45%
Sodium 433mg 18%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.